Layered Vegetable Pockets with Raihana’s Cuisines

Thin layers of dough filled with your choice of filling and baked to perfection!
Preheat oven at 400 degrees F
Bake for 18 min or until golden brown
Makes approximately 20
Potato and Peas filling
:
4 cups white flour (all purpose flour)
4 tbsp unsalted butter
3 tbsp olive oil
1/2 cup warm water mixed with
1 tbsp yeast and
1 tbsp sugar (mix and let proof)
1.5 tbsp salt
1/2 tsp baking powder
2 tbsp thick yogurt
1 cup water
Paste needed for the layering
3/4 cup olive oil
4 tbsp unsalted room temperature butter
mix and keep aside
2 eggs beaten for spreading on top of the pockets
keep aside
Garnish with whatever your heart desires
Method
Make the filling of your choice and keep it aside you will need this as a stuffing. In a large pan add the flour and the rest of the ingredients and start binding the dough well then slowly add the proofed yeast mixture and proceed by adding the extra one cup of water slowly until you have a good dough. Cover and let rise until doubled in size then punch the dough down and make 10 balls and keep aside. Start by taking one ball and your rolling pin and roll it to make a big and very thin chapati, keep aside and take the second ball and do the same think then take the olive oil and butter mixture and spread it all over the one layer and layered it until all 5 layers are done, leave the top and roll it loosely not very tight. Do the same with the other 5 balls so you should have a sets. Make sure and get rid of any air bubbles and cut them in about 1 inch thickness. Flatten the one disk down with your fingers place about 1 tbsp of filling in between and close it. Start putting this on a baking tray lined with parchment paper. Lastly add the egg wash and garnish with whatever you like, some examples are dried parsley, black sesame seeds, paprika or pizza flakes.
Enjoy!